CE Food Safe

European legislation with respect to Food Contract Materials (Directive EC1935/2004) requires that food contract materials shall not transfer their ingredients to food and must not modify the organoleptic properties (I.e colour, smell, texture and taste) of the food. Products intended for food contact shall be labelled as such.

Protective Gloves : General Requirements

EN420 : 2003 + A1 2009

This standard defines the general requirements for glove design and construction, innocuousness, cleaning instructions, electrostatic properties, sizing, dexterity, water vapour transmission and absorption along with marking and information

Protective Gloves Against Mechanical Risks

EN388:2003

This standard applies to all kinds of protective gloves in respect of physical and mechanical aggressions caused by abrasion, blade cut, tearing and puncture. This standard is only applicable in conjunction with EN420 (1 being the minimum performance rating).

Requirements

Performance levels 1-4

D) puncture resistance

Force required to pierce the sample with a standardised punch.

Performance levels 1-4

C) tear resistance

Maximum force required to tear the sample.

Performance levels 1-5

B) Blade cut resistance

Number of cycles required to damage the sample at constant speed

Performance levels 1-4

A) Abrasion resistance

Number of cycles required to damage the sample at constant speed

EN374 – biohazard

Gloves must prove that they are a effective barrier abundant liquids and mirco-organisms

Performance levels are according to Acceptable Quality Levels (AQL) whereby samples are taken from a batch of gloves and tested during production for pinholes and leaks by either inflation with air or by filling with water.

Gloves must meet st least level 2, to be considered micro-organism resistant.

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